Description
Learn how to make flavorful Pan Seared Chimichurri Shrimp with this easy recipe. Perfect for a quick and delicious weeknight meal.
Ingredients
- 1/2 cup (120 ml) Parsley, finely chopped
- 4 cloves Garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 teaspoon (5 ml) Oregano, dried
- 1/2 cup (120 ml) Vegetable oil
- 3 tablespoons (45 ml) Red grape vinegar
- 1 teaspoon (5 ml) Salt
- 1/2 teaspoon (3 ml) Fresh ground pepper
- 1 lb (450 g) Shrimp, jumbo, peeled and deveined
- 3 tablespoons (45 ml) Vegetable oil
- 2 cloves Garlic, finely minced
- 2 tablespoons (30 ml) Honey, mild in flavor
- 1 teaspoon (5 ml) Smoked paprika
- 1 teaspoon (5 ml) Salt
- 1/2 teaspoon (3 ml) Fresh ground pepper
Instructions
- With a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Avoid using a food processor. Place these ingredients in a medium-sized bowl. Next, incorporate the oregano, salt, and pepper.
- Pour the vegetable oil and red grape vinegar into the herb mixture. Stir well to blend the ingredients. Let the chimichurri rest for at least one hour, or more if you have time, to let the flavors develop.
- Ensure the shrimp are peeled and deveined. Mix them with vegetable oil, garlic, honey, smoked paprika, salt, and pepper. Stir to evenly coat the shrimp. Cover and let them marinate in the fridge for 20 minutes.
- Preheat a saucepan or grill pan on high heat. Once hot, arrange the marinated shrimp in a single layer. Cook each side for 2-3 minutes.
- After cooking, move the shrimp to a serving platter. Drizzle about ¼ cup of the sauce over them. Gently mix to coat the shrimp thoroughly. Pour the remaining sauce into a small dish and serve on the side.
- Present the shrimp in tacos, over rice, or with slices of grilled bread.
Notes
- Marinate the shrimp in chimichurri sauce longer for a more intense flavor, even overnight in the fridge.
- Ensure the shrimp is deveined properly to avoid unwanted texture while eating.
- Adjust the amount of Fresno pepper to suit your desired level of spiciness.
